The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-10-13

in the following mixture: Yolks of
four eggs, a little salt and sugar, one
teaspoonful of corn starch. Let it
cook till stiff, stirring all the time.
When done, turn over the prepared
fruit and let it stand till cold. Just
before sending to the table, make a
meringue of the whites of two eggs
and a little powdered sugar, and place
on the top of the pudding.
sCALLoPED POTATOES.
Cut up cold boiled potatoes until
you have about a quart. Put in a pan
a generous cup of milk, one teaspoon
full of flour and one teaspoonful of but
ter. Set On the stove and let it thicken,
then put layer of potatoes in a pud-
ding dish, season with salt and pepper,
and pour on a little of the gravy. Con-
tinue until all is used. Cover the top
with rolled cracker crumbs and bits of
butter. Bake twenty minutes.
SPANISH CREAM.
Half a pint each of cream and new
milk, three ounces of rice flour, a table
spoonful of orange or peach water,
sweeten to taste; boil till it is stiff stir
ring it constantly, and when it will
leave the side of the pan put it into d
mould, which has been first put in cold
water. Orange flower water and peach
essence can be obtained from the drug
gist; peach water can be made by boil
ing tender peach leaves in water.
LAYER CAKE.
Two cups of sugar, one-half cup but
ter, three-fourths cup milk, three cups
flour, four teaspoons baking powder,
whites Of eight eggs beaten to a stiff
froth, and put in last little at a time.
Jelly for above: One-half pint milk,
place vessel holding milk into boiling
water. Beat one egg, one-half cup
sugar, large one-fourth cup flour to-
gether, and then stir it into the boil
ing milk; flavor when cool. Spread
between layers and frost the top.
CHOCOLATE CREAMS
This recipe and the one following are
given in response to an inquiry from
a subscriber. They are both excellent.
One quart of pulverized sugar and one
half pint boiling water. Boil ten min
utes without stirring, then set the basin
into cold water and stir briskly until
cold. Make into small balls and put
on a buttered plate or waxed paper to
harden. Melt one half pound of
Bakers chocolate over a boiling tea
kettle. and roll the balls in it with a
fork.
PUDDING.
Butter a pudding dish, place in it
alternate layers of bread crumbs and
thinly sliced apples; sprinkle sugar
over each layer of apples; when the
dish is filled, let the top layer be Of
bread crums, over which three table
spoonfuls Of melted butter should be
poured. Bake in a moderately hot
oven, and place three nails under the
pudding dish to keep from burning on
the bottom; let it bake from three-quar-
ters to a whole hour, according to the
quality of the cooking apples.
GRAPE MARMALADE-RED COLOR
Boil the skins Of the grapes and
strain them through a coarse cloth or
jelly bag; to three quarts Of juice add
three quarts of cooked sour apples,
and juice and pulp of four lemons, one
ounce of stick cinnamon and seven
pounds of sugar; break the cinnamon
in small pieces, tie it in a spice bag
made of fine white net or muslin, let
all get hot together, and then add the
sugar, stirring we'll until it is dissolved;
cook for half an hour after it begins
to boil; take out the spice bag when
the flavor suits. TO be put in bowls
like jam and covered with paper after
it is cold. Will keep for years.
HINTS TO HOUSEKEEPERS.